Friday night topic: Local specialties


Calvin Trillin's writing has popularized the concept, but it probably classifies as a basic human cultural truth: the best foods are often local specialties, too difficult to export or too obscure to find elsewhere. I've experienced it in many forms¬ómy native Kansas City's spectacular barbecue, indescribably sweet fresh fruits in the tropics, rich Ugandan coffee, English tea, hot Belgian waffles, surprising Spanish calamari cooked in a sauce made from its own ink. After leaving the place, the best you can hope for is a not-too-old import of the right ingredients or perhaps a poor facsimile to remind you of the original.

Tonight's question is two-fold. First, what is your local specialty, and what makes it good? Second, what are the best local specialties you've experienced?

Discuss.

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